This ice cream recipe is by far my “go-to”. I’ve posted a couple peanut butter versions of “nice” cream before, but if I’m being honest, I would never hesitate to pass them up in a second for this one! It’s incredibly creamy (thanks to the bananas) and has the consistency of ice cream, yet is completely dairy free (and is vegan to boot!). Plus, the combination of peanut butter, cinnamon, and vanilla really can’t be beat: it’s absolutely decadent. (Think: your grandma’s peanut butter oatmeal cookie recipe.)

My favorite way to enjoy “nice cream” is by scooping it into a cone and topping with a shake of chocolate sprinkles (or even chocolate chips!). Hey, a little chocolate never hurt anybody, and you can’t get closer to the actual ice cream feel with nice cream than by enjoying it straight out of a cone!

Plus, it’s just so photogenic! 😉

So I hope your day is full of gallons of peanut butter (or maybe not, if you’re allergic, like one of my friends is) and lots of healthy ice cream too!

4 Ingredient Peanut Butter Ice Cream

1 medium banana, sliced and frozen

1 tbs powdered peanut butter (or 1 tbs regular peanut butter)

1/8 tsp cinnamon

1/8 tsp vanilla extract

If you haven’t already, slice bananas and freeze in a Tupperware or plastic bag for a few hours, or until completely frozen.

Add bananas to a food processor and process until smooth. Add remaining ingredients and blend again until fully combined. Enjoy!

Nutrition information: (calculated using MyFitnessPal)

Calories: 135

Fat: 1g

Carbs: 33g

Protein: 4g

(Yields 1 serving)

Nutrition information calculated using powdered peanut butter (PB2 brand). If you choose to use regular peanut butter instead, the nutrition information will vary slightly (subtract 22 calories and add the 95 calories of a tablespoon of regular PB).